If you love blueberry cheesecake, you’ll love every bite of these cheesecake macarons! The simple vanilla macarons cookies are dusted with graham cracker crumbs and filled with the most irresistible blueberry cream cheese frosting. I love coming up with new macaron flavors! For this macaron recipe, I combined some of my favorite summer flavors – blueberries and cheesecake! When making the blueberry filling, make sure to add the berry preserves at the very end, after the frosting as formed!
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How It’s Made
These blueberry macarons are so flavorful and fun to make! For the cheesecake macaron shells, I used a simple macaron recipe and garnished the top with graham cracker crumbs! You can also add vanilla or cheesecake extract (affiliate link) to the batter for more cheesecake flavor! Next up, it’s the blueberry filling. This amazing, creamy and fruity filling is made with cream cheese and berry preserves. The filling is fairly soft so I recommend refrigerating if you are having trouble keeping it firm enough to fill the cookies.
Tips For Macaron Success:
Many bakers dread making macarons because these little cookies can be a little finicky, but set that fear aside! I’ll walk you through the steps with my precious instructions so you can make these at home. And don’t get disappointed if your first attempt doesn’t work well. My first three attempts at making macarons failed horribly! But practice makes perfect! Here are a few crucial tips for making these cookies:
- Whisk the egg whites just until they reach stiff peak stage. Under mixing will result in a flat batter; over mixing can cause the cookies to spread while baking.
- Fold the batter thoroughly, flattening the egg whites against the side of your mixing bowl. BUT, be careful – you don’t want to over mix the batter! That will also cause your cookies to be just flat, shapeless disks.
- Allow those cookies to REST! Let the cookies stand for an hour at room temperature, allowing a thin shell to form on the outside. This shell gives the cookies their shape so it’s crucial! If your macarons are cracking on top, you might need to let the cookies rest longer. If you live in a humid climate, extend the timing even more as humidity and moisture will prevent a shell from forming.
- For best results, place the macarons into an airtight container and refrigerate them for at least 2 days. When you are ready to enjoy them, allow them to sit at room temperature to thaw. Refrigerating them for a few days allows the cookies to ‘mature’ – the shell softens and the cookies become that much more delicious!
Looking for more unique macaron recipes? Check out some of my other recipes you’re sure to enjoy!
- My ‘Cinnabon Macarons’ taste like cinnamon rolls! One of my top recipes!
- And these ‘Almond Roca Macarons’ are one of my favorites – I love the flavor of caramel, chocolate and toffee combined!
- Triple Lemon Macarons are a real lemon treat! So zesty and flavorful!
- Lavender Blackberry Lemon Macarons – lavender macaron shells with blackberry filling and lemon curd!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- This set of jumbo cake decorating tips includes a simple round tip and star tips for filling.
- Get a set of disposable pastry bags – no more washing any bags!
- You can use parchment paper or these silicone mats for baking.
- I love my classic KitchenAid stand mixer – a must for every kitchen!
- And this kitchen scale is a must for making perfect macarons!
Blueberry Cheesecake Macarons Recipe (video)
- 120 g almond flour
- 200 g confectioner’s sugar
- 100 g egg whites, about 3 large eggs
- 50 g white granulated sugar
- 1/2 teaspoon cream cheese extract, optional
- 2 tablespoons graham cracker crumbs
- 4 ounces cream cheese, softened
- 1/4 cup blueberry preserves
- 1/4 teaspoon cream cheese extract, or vanilla
- pinch of salt
- 1 to 1 1/2 cups confectioner’s sugar
- Prepare the macaron batter: combine the almond flour and confectioner’s sugar and sift into a large mixing bowl; set aside. Place the egg whites and granulated sugar into a mixing bowl and whisk on high speed just until stiff peaks form. Add the cream cheese extract (optional) and mix for 15 to 20 seconds.
- Add the meringue to the dry ingredients and begin to fold and flatten the meringue into the flour, scraping from the bottom of the bowl. Batter should just reach lava stage, where it ribbons and settles back down on it self. Transfer the macaron batter into a pastry bag tipped with a large, round tip.
- Line 2 baking sheets with parchment paper or silicone mats. Pipe even-sized cookie dollops. Once a pan is full, tap the baking sheet against counter to release any trapped air bubbles. Sprinkle the tops of the cookies with graham crackers crumbs. Rest the cookies for 1 hour at room temperature, allowing a thin shell to form on the outside of the cookie.
- Preheat oven to 325F and bake the rested cookies for 18 to 19 minutes. Allow the cookies to cool on the paper for 10 minutes before removing and cooling completely on a wire rack.
- Prepare the blueberry filling. Place the softened cream cheese into a mixing bowl and beat on high speed for several minutes until the cheese is creamy. Add the blueberry preserves, extract and salt. Mix again until creamy. To thicken the filling, add 1 to 1 1/2 cups confectioner’s sugar, mixing well until the frosting thickens.
- Transfer the filling into a pastry bag and pipe onto half of the cookies, topping with a second cookie. Place finished macarons into an air-tight container and into the refrigerator for 1 to 3 days. This will allow the cookies to mature. When ready to enjoy, bring the cookies up to room temperature.